Ingredients
- 4 cups whole wheat penne pasta
- 20 ounces low-fat cream of mushroom soup , (2 cans)
- 1 cup 2% milk
- 16 ounces sliced mushrooms
- 1/2 cup low-fat mayonnaise
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 small onion , diced
- 12 ounces white tuna chunks , (2 cans), drained
- 1 cup grated reduced-fat cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Grease a 13" x 9" baking dish.
- Boil the pasta in water until two minutes before recommended cooking time, then drain and set aside.
- Heat the cream of mushroom soup and milk in a saucepan on medium heat for 2 minutes.
- Stir in mushrooms, mayonnaise, Kosher salt and black pepper. Mix in pasta, onion, and tuna.
- Transfer mixture to prepared baking dish.
- Bake in oven for 30-35 minutes.
- Sprinkle cheddar cheese evenly over casserole, then return to oven for an additional 10 minutes.
Nutrition
Calories: 396kcal | Carbohydrates: 59g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 747mg | Potassium: 582mg | Fiber: 7g | Sugar: 7g | Vitamin A: 332IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg
